When aluminium production got under way at the end of the 19th century, cutlery and cookware made from aluminium was soon in use in the home and by the military. Aluminium replaced copper and iron. To a large extent aluminium is corrosion resistant and on the basis of what is known today does not pose a health risk.
For a fairly long time stainless steel has increasingly been used for cookware. There are several reasons for this, including the prevailing taste. In addition, bare aluminium is not particularly scratch resistant; it also undergoes slight chemical attack in contact with acidic foods such as sauerkraut and can turn food an unsightly grey colour. In addition, bare aluminium is only suitable for dishwashers to a limited extent. Enamelled pots as well as pans coated with plastic (for example Teflon) do not exhibit these disadvantages of bare aluminium. Nevertheless a lot of aluminium is still used for cookware because it is lightweight and in contrast to stainless steel a good conductor of heat. Many stainless steel pots have a heat-distributing bottom made of aluminium.
Other applications of aluminium in household equipment are die-castings in irons, deep fat fryers, coffee machines and kitchen machines (such as the casing in each of these examples) as well as ladders and steps.